Chocolate, Peanut and Pretzel No-Bake Haystack Cookies / Photo by Cheyenne Cohen / Katie Workman /
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4 from 2 votes

Chocolate, Peanut and Pretzel No-Bake Haystack Cookies

This no-bake chocolate haystack cookie recipe gets extra crunch from peanuts and pretzels.
Prep Time20 mins
Cook Time10 mins
Cooling Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 63kcal
Author: Katie Workman


  • 1 12-ounce package semisweet chocolate chips 2 cups
  • 3 tablespoons peanut butter smooth or crunchy
  • 1 5 to 6-ounce package chow mein noodles about 3 ½ cups
  • 1 cup lightly crushed pretzels


  • Line two baking sheets with parchment or wax paper.
  • Melt the semisweet chocolate chips in a heavy pot or a double boiler over low heat, stirring frequently, or melt in the microwave on medium power, stopping the microwave and giving the chips a stir every 15 seconds until they are melted. Remove from the heat and stir in the peanut butter until well combined.
  • Add the noodles and the pretzels to the chocolate mixture and stir to combine.
  • Drop the mixture by heaping tablespoons onto the prepared baking sheet. Allow to set (in warmer months this is best done in the fridge). Let them sit at room temperature for several minutes before serving.


Calories: 63kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 104mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg